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Simple Berry and Vanilla Cream Trifle

Blogger Arlene Cummings of Cooking With Sugar shares a favorite recipe.

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 12

Ingredients

1
purchased butter loaf cake (11.5 oz), sliced
1
box (6-serving size)vanilla instant pudding and pie filling mix
1
teaspoon vanilla
2
cups whole milk
1/2
cup sour cream
1
container (8 oz) whipped topping, thawed
1
lb fresh strawberries, stems removed, sliced
1
pint (2 cups) fresh blueberries

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
  • 2 In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until bowl is full.
  • 3 Cover with plastic wrap; refrigerate until ready to serve.

EXPERT TIPS

Expert Tips

Pudding can be made a day or two in advance to make the assembly quicker.

If you prefer real whipped cream, you can replace the whipped topping by whipping a pint of whipping cream with 1 teaspoon vanilla and 3 to 4 tablespoons sugar with an electric mixer until stiff peaks form.

Trifle can be made several hours ahead and kept covered in the refrigerator until ready to serve.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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